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Preheat your oven to 400°F (200°C).
Wash and dry the sweet potatoes, then prick them several times with a fork. Rub each potato with olive oil and place them on a baking sheet. Bake for 45-50 minutes until they are tender.
In a large skillet over medium heat, add a tablespoon of olive oil. Sauté the diced onion and minced garlic until soft, about 3-4 minutes.
Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned, about 6-8 minutes.
Stir in the diced red bell pepper, black beans, taco seasoning, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld.
Remove the sweet potatoes from the oven and let cool slightly. Once cool enough to handle, slice them open lengthwise and gently mash the flesh with a fork to create space for the filling.
For the avocado crema, blend the avocados, sour cream, and lime juice in a food processor until smooth and creamy.
Spoon the turkey mixture into each sweet potato, generously topping them with avocado crema. Garnish with fresh cilantro and radishes, black olives, tomatoes, etc., as desired.